0.5 Shortcrust pastry 0.5 Carrots 0.5 Zucchini, fried in oil 50 g Broccoli 0.5 Onions, fried 5 mL raisins 2 Egg, fried 15 mL Olive oil 1 pinch Salt 1 pinch Pepper Preheat the oven to 350 °F. In a saucepan, plunge an egg in boiling water, cook for 10 minutes, remove the egg and peel it. Peel the carrot, the onion, and the zucchini half and chop them finely. Heat a little oil in a frying pan and sauté all the vegetables. Cook for 5 minutes while stirring. Add the raisins. Crush the hard-boiled egg and add to the vegetables. Stir well. Cut 4 rounds in the paste using a glass or a pastry cutter. Place a cup of mixture in the centre of the 4 rounds, fold them in two and use a fork to press the edges together. Beat an egg yolk with a little water and brush it on the empanadillas. Place the empanadillas on a baking tray and put in the oven for 25 to 30 minutes until golden. In the meantime, steam the broccoli for 5 minutes. It should remain crunchy. Serve the vegetarian empanadillas along with crunchy broccoli. Use herbs and spices rather than adding to much salt for seasoning.